Monday, July 31, 2017

Simple, Spicy, Eggplant Curry.

   We had a wet and cold Winter here in Sonoma, and our Spring was the same. It has taken forever for a lot of the things that we usually plant to bloom and ripen. I'm still waiting on a mass of green tomatoes to turn red. Meanwhile after a couple of super hot weeks the eggplants started to produce. I usually plant about 4 different varieties of eggplant so that almost anything I want to cook is covered. My little baby globe eggplants which are traditionally used for this Indian dish are still not ready but the Japanese eggplants were, so I decided to work with what I had and make a hot Summertime Eggplant Curry, using them and some of the Serrano chilies from my garden.

   This is a dish that cooks up pretty fast and also is great as a make-ahead, reheat tomorrow dish. Giving everything time to mellow is one of the best features of Indian cooking, and why not do most of the heavy lifting on a cooler Summer evening, and just simply reheat the next day?  This is a vegan dish, and the gravy is made of a mixture of nuts and seeds, you won't miss the dairy. So without further ado....

Spicy Eggplant Curry In A Nut Gravy


Here's What You Need: 

5 medium sized Japanese eggplant cut into pieces
3 Tbs vegetable oil, I use coconut oil
1 small onion chopped
1 and 1/4 tsp shallot ginger paste (1 Tbs chopped fresh ginger, and 1 Tbs chopped shallot blended together with a bit of water in a grinder)
1/2 tsp mustard seeds
1/4 tsp black onion seed
1/4 tsp fennel seeds
5 curry leaves (if you have them)
2 serrano chilies chopped
1/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp Kashmiri chili
1/4 tsp turmeric
1/4 tsp garam masala
1 tsp sugar
1 tsp tamarind pulp
salt to taste
cilantro for garnish

For the Nut Gravy:

4 tbs peanuts
3 Tbs dried unsweetened grated coconut
2  tsp sesame seeds
1 tsp poppy seeds

Here's What To Do:

In a small pan dry roast the coconut, peanuts, sesame seeds, and poppy seeds.
When they start to toast take them off the fire and place them in a blender or spice grinder with a little bit of water if needed.

Grind the nuts and seeds to a thick paste and set it aside.

In a skillet or or kadhi heat 2 Tbs of the vegetable oil.

When the oil is hot add in the cut up eggplant pieces.

Cook on medium heat until the eggplants are a bit soft,(10 minutes or so.) Don't overcook them.
Take the eggplants out of the pan and place them on a paper towel to drain.
add 1 more Tbs of oil to the pan and when it's hot add in the mustard seeds.

When they start to pop add in the onion seed and fennel seed...

...the chopped green chilies and the curry leaves if you have them.

Stir everything around and then add in the chopped onions.

Cook until they're translucent then add in the ginger shallot paste.

Cook the paste for about 3 minutes or so,then add in the cumin, and coriander powder, salt to taste, and the Kashmiri chili powder.

Cook the spices for about 3 minutes then add in 1/2 cup of water to make sure they don't burn.
Add the seed and nut paste to the pan.

Add the turmeric and cook the paste for about 5 minutes on a medium low heat.
Add in the cooked eggplants...

...and two cups of water.

Stir everything around, cover the pan and cook on a medium low heat for 15-20 minutes.

When the 15-20 minutes are done the mixture will be thicker, add in the tamarind, and sugar, and the garam masala.

Stir everything together well, sprinkle in some fresh cilantro...

...and serve it up!

This dish is hot and spicy with a touch of sweet. Serve it with a simple rice dish, and some chapatti for a tasty Indian lunch or supper. Coming up next...tomatillos in  an Indian dal. Follow along on Twitter @ kathygori

Friday, July 14, 2017

Gluten Free Chocolate Lemon Tart...Plus A CocoaPlanet Golden Ticket Giveaway!

   For years I never knew that chocolate and lemon went together. I've always been a chocolate orange, or chocolate strawberry kind of person. Boy was I wrong. Working with the people at CocoaPlanet Chocolate I've learned a lot about what one can do with some really good chocolate, and the options are many. I've put somethings together with chocolate that I never thought of doing before, but was I late to the party on lemon.

   We were sitting around a few weeks ago and talking about some cool desserts that might be good on the CocoaPlanet menu. I was thinking lemon and Anne McKibben owner of CocoaPlanet and chocolate maker said  "how about something chocolate?"

   "Chocolate, check!"

    "And of course lemon..."

   "Say what! Lemon?!!" I was immediately intrigued about trying this combo, and then Anne said, "And make the crust chocolate too!"

   "Hmmmm, chocolate, chocolate, and lemon."  Why the hell not?! We'll just go to hell in an ultra large hand basket in that case.

   I have had a huge lemon crop this year, so finding delicious Meyers was no problem and I sure enough had all the chocolate I needed. As to the gluten free crust I turned to the Queen of Chocolate Crusts, my friend Alice Medrich . Alice, has a recipe for a killer-diller chocolate crust that anyone who's on a gluten free diet should know about. This tart is easy to make and keeps well in the fridge.

   At the end of the recipe is a total Chocolate Giveaway , so stick around and enter.

Chocolate Lemon Tart


Here's What You Need:


 Alices' Crust
1/2 cup plus 1 Tbs Teff Flour
3 Tbs white rice flour
1/4 cup sugar
3 Tbs unsweetened cocoa powder
1/4 tsp salt
6 Tbs unsalted butter slightly soft and chunked up
2 Tbs cream cheese
1 and 1/2 tsp water
1/2 tsp vanilla
1 egg yolk mixed with a pinch of salt, and 1 tsp of water for the egg wash

Here's What To Do:
Put the teff flour, cocoa powder, rice flour, sugar, and salt into a food processor. Pulse to blend
Add in the butter chunks, cream cheese,water, and vanilla.
Pulse until it forms a soft dough

Transfer the dough to a 10 or  11 inch greased tart pan.
Press the dough into the tart pan and up the sides....
Alice's trick (and now mine) for working dough, is to place a piece of plastic wrap over the bottom and sides of the dough, place a paper towel over that and press the dough flat and even with a straight sided, flat bottomed cup.
Get rid of the paper towel but leave the plastic wrap in place.
Put the tart pan into the fridge for at least 2 hours, overnight is best. It can also be refrigerated for 2 days before you use it.

When the crust has chilled, preheat the oven to 325 degrees.
Remove the plastic wrap from the tart crust. Place the tart pan on a baking sheet and  bake for about 35 minutes.
Check the crust after 15 minutes and if you see it puffing up on the bottom press it down carefully with the back of a fork.
Bake the crust until it is a slightly deeper shade of brown and the crust has pulled away from the sides of the tart pan.
Take it out of the oven and set it aside to cool.

  The Filling: Chocolate Ganache

Here's What You Need:
6 oz CocaPlanet Deep Dark Truffle Chocolate, chopped
6 oz whipping cream

Here's What To Do:
Heat the cream until it's nearly at the boil, but NOT boiling.
Pour it over the bowl of chopped chocolate .

Let it sit for about 5 minutes.
After 5 minutes when the chocolate is melted, whisk it into the cream.

Let it cool down at room temperature.
When it has cooled enough so you can still pour it, pour it into the bottom of the tart.

Place it into the fridge to chill until the chocolate ganache is set.

The Lemon Filling

Here's What You Need:
1 cup of sugar
6 egg yolks
1/2 cup of lemon juice
4 oz of cold unsalted butter cut into small pieces
1 Tbs lemon zest

Here's What To Do:
Mix the egg yolks with the sugar in a small pot.
When you have a thick mixture, add in the lemon juice. Put the whole thing over a medium flame and whisk constantly until it starts to thicken.

You want to KEEP WHISKING so that your lemon curd does not turn into curdled lemon scrambled eggs.
When it has thickened, take the pan off the heat, whisk in the butter pieces...

...and the lemon zest.

Set the lemon curd in the fridge to chill and firm a bit.
When it has chilled for a while, and your chocolate ganache layer is firm, pour the lemon curd over it.

Spread it out evenly, and place it in the fridge until it's ready to serve.

Cut it up and have a ball!!!

This is great with a bit of unsweetened whipped cream, it's not a command but just sayin' doesn't hurt.

So, there's the tart and here's The Giveaway

I have 3 CocoaPlanet Golden Tickets to give away.

Each ticket is good for two people for a tasting and a if you are planning on coming to Sonoma and you'd like a set of these tickets follow me and CocoaPlanet on Twitter @kathygori  
Leave me a comment here telling me you've done so.

I'll be announcing the winner Next Fri July 21st. So if you're planning on getting up to lovely wine country please enter!!!!

Friday, June 30, 2017

Ice Cream Tea Party, When Chai is Not Enough...Plus A Giveaway!

   The one thing I love on a cold winters night here in Sonoma is a nice hot cup of chai. I always make my own as most of the store bought stuff is far too sweet for my taste. I want control of my spices and sweets. When Summer rolls around and the hot weather is upon us, there's always iced chai but somehow I'm always too lazy to make it. Enter Adagio Teas......

   I was contacted a couple of weeks ago by the folks at Adagio asking me if I'd like to sample some of their teas. I love tea, and always have a lot of it in the cupboard, but what I really like to do beyond drinking it, is to cook and bake with it, such as these Earl Grey Macarons with Meyer Lemon filling I made for CocoaPlanet last year...GlutenFree of course as all macarons are, but also Vegan all the way.
   Anyway, I was extremely impressed with the tea choices at Adagio...the teas are Direct Trade, and beautifully described as to flavors scent etc. There are full instructions as to how to brew it, and what the cost is per cup (I, being a canny shopper love that!) and who's growing it. Everything anyone needs to know, plus the varieties they offer are extensive. If it's a specific tea you want, chances Adagio has it.

   After checking out everything, I chose some of my favorites to work with and I started with Darjeeling Sungma Summer Tea. Since it was about a zillion degrees here in Sonoma the day my tea arrived, there was only one thing I wanted to do with it first and that was to make ice cream!

   So, I'm saying up front, this recipe is for an ice cream maker. If you don't have one I'd say try and find one. I got my first one used for 25 bucks and it was the best investment on my money I ever had. It's still working and I have added other brand new ones since then. I kind of have a thing for ice cream machines, as ice cream is one of the fastest, easiest kid- pleasing desserts out there. 5 minutes in the machine, an hour in the freezer and you are good to go. So just putting this out there...for this recipe one needs a machine. It's very simple and only uses a few here we go.

Darjeeling Ice Cream

Here's What You Need:

2 cups of whipping cream
2 cups of whole milk
3/4 cup of sugar
10 whole cardamom pods, cracked
4  whole cloves
2 slices of peeled fresh ginger
6 peppercorns
1 cinnamon stick
5 Adagio Teas Darjeeling Sungma Summer Tea Bags

Here's What To Do:

Mix the whipping cream and milk together with the sugar, ginger, cinnamon, peppercorns, cloves, and cracked cardamom pods
When it's well mixed put it on a medium flame and heat it up.
DO NOT BOIL it, just get it nice and hot below the boiling point.
Take it off the flame and add in the Adagio Darjeeling Sungma Summer Tea Bags.
Put a lid on the pot, and let everything steep for about 10 minutes.

Remove the tea bags, and strain all the spices out.
Place the mixture in the fridge for a few hours or overnight to chill thoroughly, then when it's cold enough, put it into your ice cream machine and follow ice cream making instructions.
When you take it out of the machine, put it into a freezer container and let it chill in the freezer for an hour or two till it firms up.

   When I served it, I couldn't resist baking a few madeleines to go along with it on the link for the recipe for those.

 Now here's the Giveaway...

   Adagio Tea and The Colors of Indian Cooking are giving away 5 pouches of Darjeeling Sungma Summer Tea to 5 winners. All you have to do to be entered to follow @AdagioTeas  and @kathygori on Twitter and leave me a comment here about it. The Contest is open now and we'll announce the winners on July if you'd like to try this amazing tea, and get creative with it..let me know!

Friday, June 16, 2017

Gitadini USA , Big Summer Giveaway!!!

Welcome to Gitadinis Summer Giveaway.

This Giveaway Will Be Happening on Instagram! 

I'll be giving away this great YinYang Masala Dabba from #gitadiniusa I have had one for years and use mine every day.  

To enter the giveaway get on over to Instagram @kathygori:

entrants have to follow @gitadiniusa , leave a comment (i.e. why do you want to win) and tag a friend that likes/loves Indian food/cooking

· The giveaway is open to UK and US mainland residents

check out the other prizes from my fellow Indian Food Bloggers on Instagram at @sandhyaskitchen @bengalicuisine @merry_tummy and @gitadiniusa
· The giveaway closes Sunday midnight your local time

· We’ll jointly announce the winners on Tuesday. If a winner doesn’t get back within 24hrs, a new winner will be picked#giveaways #giveaway #instacompetition #indianfood #indianfoodblogger #gitadiniusa

Tuesday, June 6, 2017

Champagne Wishes And Beluga Lentil Caviar Dreams... A Great Inexpensive Vegan Hack.

   Every time I think of caviar I think of the 80's, that time of big hair, big shoulders, and Champagne Wishes Caviar Dreams, a show that we're still feeling the effects of nearly 30 years later.

That's the positive take on caviar....a more common one for some people, especially kids is this one....which I have seen up close and personal.

Now, who gives caviar to kids anyway? Even though a lot of adults like it it, it's pricey, and then there are the vegetarian vegan issues which is why I was interested in the idea of lentil caviar the minute I heard about it. If you are planning to throw a Summer Soiree and want to get all fancy pants but keep the cost down or don't eat meat, this hack is for you.
PS: it's super easy.

Beluga Lentil Caviar

Here's What You Need:
1/2 cup of beluga lentils (rinsed)
2 pieces of dried kombu seaweed cut into 2x2 inch squares
2 Cups water
1 Tbs sea salt
2 Tbs chopped capers
1 and 1/2 Tbs olive oil

Here's What To Do:
Rinse the black beluga lentils, put them into a small pot.

Add 2 cups of water...

...the seaweed...

...and the salt.

Bring to a boil, then reduce the heat to barely simmering. Cover the pot, and cook the lentils until they are just tender. About 20 minutes. You want them to keep their shape.

Let them cool in their liquid.
If you're not using them right away they can keep in the fridge for 2 days in their cooking liquid.
When you are ready to use them, discard the seaweed, and drain the lentils.

Add the chopped capers and dress the lentil mixture with the olive oil.

Stir everything together well.
Now you are ready to break out the vegan / non vegan sour cream, and baked potato and go to town......BUT if you're throwing a party you might make some vegan blinis, or non vegan blinis or you can do what I did serving these to a gluten free crowd who didn't want blinis, so I made mini gluten free potato pancakes. I found a great recipe from and tweaked it a bit.

Gluten Free Mini Potato Pancakes

Here's What You Need:

2 Large russet potatoes peeled and shredded
1/4 cup shredded onion
2 whole eggs
1/4 cup gluten free flour
2 Tbs gluten free bread crumbs
1/4 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese
1 Tbs olive oil

Here's What TO Do;

Preheat the oven to 400 degrees
Peel and shred the poatoes in a food processor.
Put the shredded potatoes in water for a few minutes to remove the excess starch and then pour them into a colander
Press the water out of them. Press hard, you want to get out as much moisture as you can so they crisp up well.
Add the onion to the colander and press the water out of that also
Mix the potato, onion, and eggs together in a large bowl
Add in the flour and breadcrumbs, mix this all together to combine but DO NOT overmix you want to keep stuff fluffy.
Fold in the salt, pepper, and Parmesan
line a baking sheet with parchment paper
Spread ! Tbs of olive oil over the paper with your bare hands
With your oiled hands shape the little potato pancakes and place them on the baking sheet.

Place them in the oven...

...and bake for about 20 -25 minutes or until they are golden, and crispy around the edges.

Dab them with the sour cream and add the lentil caviar.

Put it together and serve it up.

So there you have it....Champagne wishes, and "Caviar" dreams for mere pennies.
Coming up next , some refreshing Indian treats  for Summer. Follow along on Twitter @kathygori


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